Method to stabilize liquid betalains

a liquid betalin and stabilizer technology, applied in the field of liquid betalin stabilizer, can solve the problems of affecting the normal development of physiology or mental health of biological creatures, affecting the application of betalin on commercial products, and several synthetic dyes no longer being used under pure food and drugs, so as to maintain the stability of betalin, high water activity, and high temperature
US20100330239A1Inactive Publication Date: 2010-12-30NAT PINGTUNG UNIV OF SCI & TECH
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Patent Information

Authority / Receiving Office
US · United States
Patent Type
Applications(United States)
Current Assignee / Owner
NAT PINGTUNG UNIV OF SCI & TECH
Publication Date
2010-12-30
Estimated Expiration
Not applicable · inactive patent

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Abstract

A method to stabilize the liquid betalains comprises a flavans step, adding flavans into liquid betalains to obtain a mixture; a heating step, heating up the mixture; and a regenerating step, setting the mixture in a regenerating environment with a temperature of around lower than 25° C. to recover the liquid betalains in the mixture. The recovering betalains are stored under a temperature of 20° C. to 60° C. It is sufficient to maintain the stability of liquid betalains under high water activity or high temperature, also to promote the half-life and stability of betatains.
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Description

BACKGROUND OF THE INVENTION

[0001] 1. Field of the Invention

[0002] The present invention relates to a method to stabilize betalains, particularly to a method to stabilize liquid betalains.

[0003] 2. Description of the Related Art

[0004] According to the fast development of food technology, not only brings about diverse food products to people, also promotes the quality of commercial food products in our life. Nowadays, plenty of food additives are added to food products during the manufacturing process to preserve the flavor or to improve the taste and appearance of food. Among them, food dyes has played a significant role in food industry, which makes manufacturing food more colorful and appetitive especially after long-term of boiling, soaking or drying.

[0005] Generally, dyes are usually divided into two kinds, including synthetic dyes and natural dyes. Since the first synthetic dye, mauveine, have first achieved in 1856 by William Henry Perkin, the increasing amount of synthetic dyes hav...

Claims

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